Best 7 Italian Tuna Panini Recipes

ITALIAN TUNA PANINI

Steps:

• In bowl, mix together tuna, red pepper, celery, green onions,artichokes pepper,mayonnaise, plain yogurt salt and pepper.
• Cut buns in half horizontally; spread tuna mixture evenly over bottom half of each. Sprinkle each evenly with cheese. Replace bun top.
• In nonstick skillet or grill pan or on grill, cook sandwiches over medium heat, pressing often to flatten and turning once, for about 5 minutes or until crusty and cheese is melted. Makes 4 servings.

FOCCACIA PANINO

Steps:

• In a medium bowl, mix together the mayonnaise and the lemon juice. Add the tuna, salt, and pepper, and stir to combine.
• Cut the focaccia in half and brush the outside of the bread with olive oil. Place a slice of cheese on the bottom half of the panino. Top with tuna mixture, then the frisee, and then another slice of cheese. Finish with the top half of the focaccia.
• Preheat a panino grill, or heat a grill pan over medium heat. Drizzle with olive oil to prevent sticking. Grill the panino until the cheese melts and the bread is crisp and golden, about 5 minutes. Cut the panino in half and serve.

TUNA PANINI MELT

Steps:

• Mix tuna, mayonnaise, balsamic vinegar, onion, and dill pickle together in a bowl.
• Spread tuna mixture over 2 slices of bread. Top with American cheese and remaining 2 slices of bread.
• Cook in a panini press until bread is crispy and cheese is melted, 3 to 4 minutes.

ARTICHOKE AND TUNA PANINI WITH GARBANZO BEAN SPREAD

Steps:

• To make the Garbanzo Bean Spread: Combine all the ingredients in a food processor. Pulse until the mixture is smooth. Transfer to a small bowl and set aside.
• To make the Panini: Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl.
• Lay out the sliced baguettes. Spread the Garbanzo Bean Spread on both halves of the baguettes. Spoon the tuna mixture over the bean spread. Top with the arugula and close the sandwich. Wrap 1 end of the sandwich in parchment paper to make it easier to eat. Place the sandwiches on a platter and serve.

TUNA AND ARTICHOKE PANINI

Steps:

• Puree the olives, oil, garlic, and zest in a food processor until smooth and spreadable. Blend in the mayonnaise. Toss the tuna, artichokes, lemon juice, and pepper in a medium bowl, keeping the tuna in small chunks.
• Hollow out the bottom and top halves of the bread. Spread the olive puree over both cut sides of the bread. Spoon the tuna and artichoke mixture onto the bottom half of the bread. Sprinkle the tomatoes over. Cover with the bread top. Cut the sandwich crosswise into 6 pieces and serve.

SMOKED ITALIAN PANINI

Steps:

• Meat should be very thinly sliced (I use the Daniele brand 'Italian Blend Gourmet Pack' found at a local grocer). Fry each piece for a short time, just long enough to heat them up a bit and release the juices.
• Pat down with a paper towel to remove excess grease.
• Cut the rolls in half and spray olive oil cooking spray on all insides. Then sprinkle italian seasoning over each piece.
• Arrange bread on baking sheet and put under broiler for 4-5 minutes until browned well.
• Build Panini in the following order: Bread, baby romaine, couple of rings of red onion, the first three meats, couple slices of smoked gouda, prosciutto, peppers, 1/2 teaspoons balsamic vinegar, 1/2 teaspoons olive oil drizzled over top and top the entire thing off with some shaved parmesan.
• Enjoy!

ITALIAN-STYLE TUNA SANDWICH

Steps:

• Make the salsa verde: Whiz parsley leaves and 1/2 cup oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. (Alternatively, chop parsley by hand and combine with oil.) Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture and stir well. Season with salt if necessary and freshly ground black pepper to taste. Thin with more oil as desired.
• Cut baguette crosswise into 4 equal pieces, then split each lengthwise with a serrated knife. (If using rolls, split each lengthwise.) For each sandwich, lay bread flat, crust side down. Spread cut sides with 2 tablespoons salsa verde. Put a few lettuce leaves on 1 piece of bread and arrange 2 ounces of tuna over lettuce. Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper. Add sliced serrano chile, if using. Drizzle with a little more salsa verde, then press sandwich closed.